Last Activity:09-09-2011 7:05 PM
Posted in thread: Carboy/ Keg Cleaner Giveaway on 06-01-2011 at 11:40 PM
Count me in!
Posted in thread: Howto: Capture Wild Yeast on 01-27-2011 at 01:36 PM
That looks absolutely fantastic. I wish I'd taken pictures when I stepped up to a full batch of
Posted in thread: Howto: Capture Wild Yeast on 01-24-2011 at 11:04 PM
I captured my wild yeast at about 42 F here in DC. I stepped it up twice and left it uncovered
on the kitchen counter for a month (well, cheesecloth loosely placed on top of jar). I just
pitched it in...
Posted in thread: Howto: Capture Wild Yeast on 01-24-2011 at 03:37 AM
it's actually easier to get a culture of yeast growing when the temperature outside is around
+2°C for about two weeks straight. Much more then that and it becomes too much of a breeding
ground for mo...
Posted in thread: Howto: Capture Wild Yeast on 12-31-2010 at 07:32 PM
Update: Sorry it's been so long since I posted here last, but my wild yeast mead turned out
excellent (I didn't step up the yeast in the sample, and it took a year and a half to grow to
proper mass an...
Posted in thread: Filtering / Carbonation on 07-18-2009 at 04:59 AM
Cool. Thanks. :mug:
Posted in thread: Bottle bombs are a urban legend. on 07-12-2009 at 02:27 PM
I have a keg full of beer with various infections in it. I hope it explodes.Ooooo! take Video!
Posted in thread: Filtering / Carbonation on 07-12-2009 at 02:04 PM
I like my carbonated mead.What I don't like is after I prime it, and bottle it for about a
month or so, I get a thin, yeastcake-like substance at the bottom of the bottles, which over
all affects the ...
Posted in thread: Green Death on 06-21-2009 at 02:50 AM
This isn't so much a true recipe as it was a 'I have all this mountain dew... I wonder..."I
wouldn't advise making this. EVER. Unless you have some really brave friends. (Like me!) Video
Posted in thread: Mead from fresh cherries on 06-21-2009 at 02:13 AM
I absolutely LOVE your labels! :D and your goblet is rather epic too! This sounds like an
absolute BLAST to make, and I think I'll try something similar now that Cherry Season is here!